Recipe information
Yield
Makes 8 servings or 48 hors d'oeuvres
Ingredients
For tapenade
1
large egg, hard-boiled and finely chopped
1
/4 cup each Niçoise, picholine, and Kalamata olives (5 ounces total), rinsed, pitted, and coarsely chopped
2
flat anchovy fillets, rinsed and coarsely chopped
2
tablespoons drained bottled capers, rinsed
1
garlic clove, finely chopped
1
tablespoon fresh lemon juice
1
tablespoon Dijon mustard
1
tablespoon Cognac
1
/4 cup extra-virgin olive oil
2
tablespoons finely chopped fresh basil
For tartines
6
(1/2-inch-thick) sourdough bread slices (from a 9-inch loaf; preferably whole-wheat)
1
garlic clove, halved
6
tablespoons soft mild goat cheese (3 ounces)
Garnish: 48 small basil leaves
Need to make a substitution?
Preparation
Make tapenade:
Step 1
Blend all tapenade ingredients in a food processor until finely chopped but not puréed, 2 to 3 seconds.
Make tartines:
Step 2
Lightly toast bread and rub 1 side of each slice with garlic. Spread each with 1 tablespoon cheese and about 2 1/2 tablespoons tapenade. Cut each tartine into 8 wedges.